COMBINE 1/4 cup of the dressing, 1 tsp. of the ancho powder, the sugar and mustard in medium bowl. Add cabbage and cilantro; toss to coat.
MIX barbecue sauce and remaining 2 tsp. ancho powder; spread evenly onto fish. Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 fish fillets; cook 3 min. on each side or until fish flakes easily with fork and is golden brown on both sides; repeat with remaining dressing and fillets.
PLACE 1 fish fillet on each tortilla. Top with the cabbage mixture; roll up.